As I looked up photos for my last Daily Dinner post, Spinach and Goat Cheese Pasta, I realized I had a whole bunch of photos lined up for Daily Dinner posts. Oh Boy! So I thought I'd share another fun meal with you.

I am not a huge fan of the meal's name with the words, "lazy girl." I'm am *not* a lazy person. I'm the opposite of lazy. I tend to make myself busy, but that's my problem. That aside, I appreciate the idea behind the name: that it's quick and easy. I happen to really enjoy this meal. I serve it up with some tasty salted rosemary bread (I get the loaf from Trader Joe's, it's my favorite bread there). Josh, on the other hand, thinks this is good but when it's labeled as a "pot pie" he gets confused because he expects a crust on top. He doesn't buy the whole "just serve it with bread" concept because then it's not a pot pie to him. If I were to rename the meal, he'd probably have expectations aligned more properly and be more onboard with it all. So, might I recommend renaming this to, "creamy chicken and veggies."

Summer is around the corner, but in my opinion it could work as a spring/summer dish. It doesn't require turning on the oven and heating the house. Also, for my non-dairy friends, I haven't tried it, but I bet it could work with almond or coconut milk. Oh, and if you want to get even more quick, try buying the mirepoix from Trader Joe's (and celery would be a good addition here)!

Here's how the dish comes together in a few photos:

Lazy Girl Chicken Pot Pie

(or Creamy Chicken and Veggies)

Recipe Adapted from Dessert for Two

INGREDIENTS:

4 tablespoons butter, divided use
1 Ib raw chicken tenders, diced
1 small onion, diced
4 carrots, diced
1/2 cup frozen peas
1/2 cup frozen corn
1/2 teaspoon dried thyme leaves
4 tablespoons flour
4 tablespoons half and half
2 cups milk (I used 2%)
salt, to taste
pepper, to taste
Crusty Bread, Sliced and Toasted

DIRECTIONS

In a small skillet, add 2 tablespoons of the butter. Turn the heat to medium and let melt while you chop the chicken.
Add the chicken to the skillet, along with a pinch of salt and pepper. Cook the chicken until all sides are brown. (Note: Don't worry if it's not cooked all the way through, it'll cook more later.) Remove the chicken from the pan, and return the pan to the heat.
Add the remaining butter to the pan, along with the onions and carrots. Saute for 5 minutes over low heat until the vegetables have softened. (Note: The onions shouldn't brown.)
Add the peas and corn and increase the heat to medium. Crush the thyme leaves in your hand (this releases the oils) and add them to the skillet. Stir to combine.
Sprinkle over the flour and stir to combine. Let cook for about a minute.
Add the half & half and milk to the pan, along with a few pinches of salt and pepper.
Bring the mixture to a simmer over medium heat until thickened. It should take 1-2 minutes to thicken.
Meanwhile, toast the bread. Slice it on the diagonal to be fancy.
Serve in a bowl with the toast on top. Enjoy!

I hope you like this dish as much as I do. It's great for weekday meals!